DIY healthy vegetable pancakes

DIY healthy vegetable pancakes

Introduction:

"I've been thinking about pancakes since I ate them at McDonald's last time. This year, I'll try it out. It turns out that pancakes are still crisp, thin and delicious."

Production steps:

Step 1: prepare the material.

Step 2: cut the tomato into pieces and press it into juice with water.

Step 3: mix the flour, juice and dregs together to make a paste.

Step 4: prepare the egg, batter, sausage, chili sauce and pickles.

Step 5: brush oil with non stick pan, heat, cool slightly, and pour in some batter.

Step 6: pour in proper amount of egg liquid when turning it over.

Step 7: turn down the heat, turn it down, turn it over quickly, and turn off the heat after frying.

Step 8: spread chili sauce, sausages, pickles, roll up.

Step 9: fry it in a low heat and make it brown.

Step 10: finished product.

Step 11: finished product.

Materials required:

Tomato: 1

Flour: right amount

Sausage: 1

Egg: 1

Pickles: moderate

Cucumber: moderate

Chili sauce: right amount

Note: 1: the batter a little thin, in order to fry thin, crisp. 2: You can put in a little vegetable residue. 3: When pouring in the batter, the pot must not be too hot. If it is too hot, the batter has solidified before it is spread. 4: Pancakes are best made in a nonstick pan. 5: After smearing the egg liquid, turn it over faster to prevent the egg liquid from pasting.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: medium spicy